INSTRUCTION AND RECIPE BOOKLET Extra-Large Rotisserie Fryer and Steamer CDF-500 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS 15. If appliance still does not function after following reset instructions, please contact a Cuisinart Certified Consumer Service Center for assistance. 16. Be sure handles are properly attached to basket and locked in place. See detailed assembly instructions. 17. Do not use this appliance for other than its intended use. 18. Periodically check for looseness of screws or nuts and retighten them.
SAVE THESE INSTRUCTIONS SHORT CORD INSTRUCTIONS CAUTION: A short power-supply cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a long cord. FOR HOUSEHOLD USE ONLY EXTENSION CORD USE An extension cord or longer detachable cord is not recommended for use with deep fryers. BREAKAWAY CORD AND POLARIZED PLUG ELECTRIC POWER If the electrical circuit is overloaded with other appliances, your appliance may not operate.
CONTENTS 6. Do not operate this appliance if the lid and the oil container are not completely dry. 7. Keep this fryer out of reach of children while in use and away from edges of countertops where it could be pulled off or pushed over by children. 8. Do not use any solid/hydrogenated oil, shortening, olive oil, grapeseed oil or lard in this deep fryer. DO NOT MIX OILS, as they may have different smoke points. USE GOOD QUALITY OIL that has a smoke point of 420°F or higher. Important Safeguards . . . .
PARTS AND FEATURES 1. S tainless steel housing 2. Vented Lid with handle 3. Mesh Basket with handle 4. Small cage 5. Large cage 6. Spit rod 7. Double lifting handle 8. Oil container 9. Side handles 10. Timer control knob 11. Temperature control knob 12. Ready indicator light 13. Power On indicator light 14. Toggle switch ON/OFF 15. Heating element 16. Breakaway cord 17. Reset button 18. Control panel 19. Spigot 20.
BEFORE THE FIRST USE 4. Pour approximately 5 liters of good-quality corn, canola, soybean, or peanut oil into reservoir until it reaches between the MIN and MAX marks inside container. Remove all packaging and any promotional labels or stickers from your deep fryer. Be sure that all parts (listed in Parts and Features) of your new deep fryer have been included before discarding any packing materials. You may want to keep the box and packing materials for use at a later date.
contains no ice crystals. NOTE: If your turkey came with a plastic piece holding the legs together, remove this piece before putting the turkey on the rotisserie spit. Additionally, remove plastic pop-up timer. 2. Dry the food well with paper towels. 3. Prep the spit. Attach the spit rod to the base of large cage. Align button on spit rod to securely lock into large cage rod. 4. Place large cage on a flat surface with spit and spit rod pointing upward.
navigate through the labyrinth, and place basket in the top resting position. 11. After the food has drained, remove the basket and place cooked food onto absorbent paper towels. 12. When cooking is finished, shut down the fryer by turning temperature control knob to STANDBY and unplugging the breakaway cord from the wall outlet. 13. Allow oil to cool to room temperature before cleaning. 18. Allow oil to cool to room temperature before cleaning. 19. Rest turkey for 20–25 minutes.
11. After cleaning, reassemble oil container, heating element, basket and lid onto deep fryer. The heating element must be seated properly or appliance will not operate. 12. Warning: When cleaning, use care – under-edge of deep fryer is sharp. 13. Tip: For ease in cleaning, wipe control panel with damp microfiber cloth. Microfiber cloths are available in most kitchenware stores. NOTE: Oil staining on the heating element and oil container can be easily cleaned with a plastic scrubbing pad. 14.
freshly sliced food into basket one piece at a time using tongs. The rotisserie should never be used to fry frozen foods or food that is partially frozen, Partially frozen food will cook unevenly and will result in areas that are undercooked or overcooked. CAUTION: The heating element is extremely hot. Allow it to cool thoroughly before removing it. You will find a reset button on the front of the control panel below controls.
• DO NOT STORE THE OIL IN THE DEEP FRYER. Add a little fresh oil each time you reuse the oil. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture. If your Cuisinart® Extra-Large Rotisserie Fryer and Steamer should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it.
to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.
DEEP-FRYING GUIDE – Fresh or Uncooked Foods Fresh indicates food prepared from a recipe or purchased fresh, not frozen. Read package label to determine if prepared, packaged foods are NOT precooked. If there are ice granules around prepared foods, set pieces on a paper towel and pat dry. Moist vegetables will cause the oil to splatter. Follow all instructions for removal of moisture/ice and thawing before cooking. Frying times may vary because of food temperature, quantity and size of pieces.
RECIPES 6. Cook turkey for approximately 1 hour and 10 minutes, about 6 minutes per pound. Turkey is ready when the breast reads 165°F, the deepest part of the thigh is 170°F, and the juices run clear. 7. Wait at least 15 to 20 minutes before carving. Traditional Fried Turkey . . . . . . . . . . . . . . . . 14 Cajun Turkey . . . . . . . . . . . . . . . . . . . . . . . . 14 Turkey Gravy . . . . . . . . . . . . . . . . . . . . . . . . 15 Cajun Turkey Fried Chicken . . . . . . . . . . . . . . . . . . .
Turkey Gravy 3. Mix together the flour, baking powder, paprika and remaining salt and pepper. 4. Preheat the Cuisinart® Deep Fryer to 355°F. 5. While the oil is preheating, lightly coat each chicken piece evenly with the flour mixture, tapping away any excess. 6. Fry chicken in batches, about 5 minutes per side. Internal temperature of chicken should register 170°F. The larger pieces may take longer. Finish chicken in a 350°F oven until cooked through. This simple gravy is easy to prepare.
French Fries rings by carefully lowering into the hot oil. Fry until golden, turning as needed, about 1 to 2 minutes per side. Lift basket and place onion rings on layered paper towels to drain. Sprinkle with kosher salt while hot and serve. Frying the potatoes twice ensures the crispiest fries! Makes about 6 servings 2 1 pounds russet potatoes teaspoon kosher salt Freshly ground black pepper Indoor Clambake Take the beach party inside with this easy, but impressive countertop recipe. 1.
Steamed Crab Legs with Garlic Butter 4. Once all is cooked, evenly divide the seafood among 4 plates or shallow bowls. if desired, remove the flavorful cooking liquid using the spout to serve some in each dish. Serve with the melted butter, lemon wedges and crusty bread. *If desired, reduce amount of shellfish and/or potatoes and corn to accommodate 2 lobsters. Special-occasion meal made simple.
NOTE: For a flavorful dipping sauce, remove some steaming liquid from the fryer using the spout. Dispense directly into a sauté pan and place over medium heat. Bring to a boil and then reduce heat to maintain a simmer to reduce slightly.
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